Farro with Roasted Sweet Potato, Kale and Pomegranate Seeds

November 30, 2012


  • 1 cup semi-pearled or regular farro
  • Extra virgin olive oil
  • 1 Medium onion, halved and halves cut into 1/4 inch wedges
  • Salt
  • 1 large sweet potato, peeled and cut into half-inch cubes (about 2 1/4 cups)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/3 cup shelled, raw walnuts
  • 3 cups packed, roughly chopped kale (stems removed before chopping)
  • 1 large garlic clove, minced
  • Fresh Meyer lemon juice
  • Freshly ground black pepper
  • 1/2 cup pomegranate seeds

Directions, here!


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s